Caterlyst Newshttp://www.caterlyst.com/caterlyst3/insight/RSS.aspxThe latest industry headlines and articles from caterlyst.com(c) 2018, Caterlyst LTD5http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20600West Sussex cafe awarded gold for healthy heart foodWorthing health cafe, The NRG Cavern has scooped a gold award for producing tasty food that's good for the heart.
The cafe in Bath Place, which opened three years ago, has been given the Eat Well award for offering healthy menu choices which are lower in sugar, salt and fat after an inspection by Adur & Worthing Councils' food hygiene inspectors.
Mark Reynolds, co-owner of NRG Cavern with Alan Bentley, said, 'This award really sets us apart from other businesses and shows how we take the health and well being of our customers seriously by providing tasty, healthy and nutritious food.'
'We've really seen an upturn in customers visiting the cafe recently and have also started providing food to external customers like local gyms and now create healthy eating plans.Our healthy, tasty food is really popular.'
Under the scheme, restaurants awarded top marks by inspectors donate a tasty recipe to local residents as part of a campaign to encourage healthy eating. Alongside the recipe, a nutritional therapist will explain the benefits of some of the ingredients.
The NRG Cavern's recipe is a special protein smoothie (pictured), which is designed to get people moving and shaking in time for spring. The smoothie is packed with banana, mango, dates, oats, protein powder, non-dairy milk, and peanut butter.
Wendy Anderson, project lead for Eat Well at Adur & Worthing Councils, said, 'I get very excited in the supermarket when I see the bright and amazing colours of what a plant-based diet can offer. Eating more fruit, veg and plant-based foods isn't as difficult as you might imagine - give it a go and you might be pleasantly surprised.'
Cllr Val Turner, Worthing Borough Council's Executive Member for Health & Wellbeing, said, 'I think it's brilliant that another Worthing cafe has won this award. Healthy eating does not have to be difficult and it can taste great too. Well done to NRG Cavern for providing a healthy, high energy alternative to sugar laden drinks.'http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20600Mon, 19 Mar 2018 14:07:20 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20599Conviviality CEO steps downThe drinks and impulse sector's leading independent distributor, Conviviality has announced today that Diana Hunter, Chief Executive Officer, is stepping down from the Board with immediate effect.
Hunter has spent the past five years moving the brand upmarket and bringing steadily from the North West towards the South East.
Hunter will remain with the company for a period of time in order to provide transition support. David Adams, non-executive Chairman of Conviviality, is today stepping into the role of Executive Chairman until further notice.
This announcement follows the news on Friday that Conviviality has an unexpected £30m tax bill to pay.http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20599Mon, 19 Mar 2018 12:48:05 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20598Supercity welcomes new Group Head of National SalesServiced apartment specialists, Supercity Aparthotels has appointed Liz Devaney in the newly created role of Group Head of National Sales. She joins as the business grows their property portfolio to six in the next year, with new openings in London, Brighton and Manchester.
Managing Director, Dean Madge said, 'I’m delighted that Liz Devaney will be joining us in a year that will see us open three Supercity Aparthotels. Liz will be crucial in providing the pre-opening sales support which will help to position these properties in their respective markets. Liz also brings to the team a wealth of knowledge in new openings, which will assist us in identifying further locations to support our growth ambitions.'
Devaney joins Supercity from her previous role as Sales Director at The Apartment Network where she was responsible for account management alongside new business sales.
Previously Devaney spent 14 years with InterContinental Hotels Group (IHG), with 8 years as the Key Account Manager for extended stay sales, focused on growing the brand awareness of the Staybridge Suites brand in the EMEA region. Her vast experience in this sector will be an asset to the growing business.
Devaney said, 'I’m delighted to join the Supercity team at an exciting point in their expansion and look forward to growing this amazing brand in the new locations. The independent boutique feel of the apartments and amazing service from all of the team make me confident that Supercity will be regarded as one of the top providers in all of their new locations.'http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20598Mon, 19 Mar 2018 12:06:17 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20598Supercity welcomes new Group Head of National SalesServiced apartment specialists, Supercity Aparthotels has appointed Liz Devaney in the newly created role of Group Head of National Sales. She joins as the business grows their property portfolio to six in the next year, with new openings in London, Brighton and Manchester.
Managing Director, Dean Madge said, 'I’m delighted that Liz Devaney will be joining us in a year that will see us open three Supercity Aparthotels. Liz will be crucial in providing the pre-opening sales support which will help to position these properties in their respective markets. Liz also brings to the team a wealth of knowledge in new openings, which will assist us in identifying further locations to support our growth ambitions.'
Devaney joins Supercity from her previous role as Sales Director at The Apartment Network where she was responsible for account management alongside new business sales.
Previously Devaney spent 14 years with InterContinental Hotels Group (IHG), with 8 years as the Key Account Manager for extended stay sales, focused on growing the brand awareness of the Staybridge Suites brand in the EMEA region. Her vast experience in this sector will be an asset to the growing business.
Devaney said, 'I’m delighted to join the Supercity team at an exciting point in their expansion and look forward to growing this amazing brand in the new locations. The independent boutique feel of the apartments and amazing service from all of the team make me confident that Supercity will be regarded as one of the top providers in all of their new locations.'http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20598Mon, 19 Mar 2018 12:06:17 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20597CAMRA urges Government to act as 18 pubs close weeklyThe Campaign for Real Ale (CAMRA) is calling for a new deal for pubs in response to fresh data which reveals 18 pubs are being lost each week. The consumer group says that urgent action is needed to cut the tax burden placed on pubs.
Pubs are being hit hard by a triple whammy of one of the highest rates of beer duty across Europe, rapidly rising business rates and VAT. A third of the cost of a pub pint is now made up of various taxes.
While temporary business rate relief and a beer duty freeze have been welcome, CAMRA is calling on the Government to implement a fundamental review of the tax system. Britain's departure from the European Union provides new opportunities to support pubs, such as the potential for lower rates of tax for draught beer sold in pubs.
Colin Valentine, CAMRA's National Chairman says: 'Pubs are now facing a crippling tax burden, exacerbated by the perfect storm of the last business rates revaluation and a high level of beer duty. From these new pub closure figures, it is clear that a fundamental change is needed if the British pub is to survive for future generations.
'As Britain prepares to leave the European Union, the Government has a unique opportunity to update the tax system to better support pubs, which are a bastion of British culture and at the heart of communities across the country.
'We can now look further afield for a new tax deal for the sector. This could include implementing the Australian model of having a lower rate of duty for beer sold in pubs, radically changing the business rates system, or charging a lower rate of VAT for pubs or, even better, all three.
'Millions of dedicated pub-goers are looking to the Government to act now to secure the future of the great British pub. We're now challenging the Government to be the most pro-pub in history by seizing this opportunity.'http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20597Mon, 19 Mar 2018 11:45:28 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20596Chokhi Dhani to launch in LondonFor the last three decades, the name Chokhi Dhani has been synonymous with the championing of local Indian culture and hospitality.
Now this legendary brand is set to create waves over here by bringing something totally new to London’s fine dining scene.
Opening on 12 April in the heart of Battersea, Chokhi Dhani London will showcase the fine food, vibrant atmosphere and exceptional service that entrances all who visit its venues in India – but with a contemporary twist to reflect its position in the capital.
The upstairs area's menu will feature classic Indian banquet-style dishes, celebrating ‘aristocratic luxury at its most seductive’. The ground floor will be a little more subdued, and will offer a selection of dishes inspired by India’s street food scene.
The company, based in Rajasthan, has a restaurants franchise, as well as operating a 5 star holiday resort.http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20596Mon, 19 Mar 2018 10:57:52 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20595Joanna Bell becomes head chef of Bateaux LondonOne of Britain’s most experienced chefs is to take the helm at Bateaux London.
In a career spanning more than 25 years, Joanna Bell has catered for HM The Queen and the royal family, created dishes for several star-studded The BRITs ceremonies and led the catering teams at a string of prestigious events.
Now Bell, who opened her first restaurant at just 19, is embarking on a new challenge – as head chef at the Thames’ leading restaurant cruise company.
Bateaux London, at Victoria Embankment and its sister business, Bateaux Windsor, operate a range of scheduled lunch and dining cruises on their vessels, Harmony and Symphony at London and Melody, at Windsor.
The vessels can also be privately hired for events such as networking receptions, gala dinners and award ceremonies and each has a private dining room for smaller scale events and business lunches.
In her new role, Bell will be charged with devising and creating new menus, working with the on-board team of chefs, the front of house staff and the captain and crew and taking the lead on wide variety of compliance, administrative and culinary duties.
The position is the latest in an impressive roll call of high profile appointments for the South African-born chef whose career began with the launch of her own restaurant, Bellami’s, in South Africa in 1991.
She went on to lead the kitchens at London venues as diverse as the Royal Court Theatre, Heals department store, Hampton Court Palace and Leith’s @ London Zoo.
More recently, she has created the menus and overseen the catering at events such as Royal Ascot, RHS Chelsea and Hampton Court Flower Shows and even for the entire French village at the London Olympics 2012.
Bell joins Bateaux London having spent some time with the company last summer on secondment from London-based catering and events company, Peyton and Byrne and said she jumped at the chance to take on the role of head chef.
“They have a really great team and I’m fascinated by the logistical challenge of providing fine dining in a compact, floating space,” she said.
““It’s such an iconic company, and it’s just so London, that, when the vacancy arose, I couldn’t not take it.”
Although Bell does not have a signature dish, as such, her culinary philosophy is of pared back dishes with a depth of flavour.
“My cooking style is constantly evolving,” she said, “but I favour dishes with fewer ingredients, executed well. Presentation is also important to me because I think the way a dish looks really matters – I’m using a lot of herbs and edible flowers at the moment, for example.
“But my South African roots come through sometimes, too, with spices and street food influenced dishes – so I can’t wait to start at Bateaux London and possibly steer the catering in a slightly new direction.”
Pierre-Louis Phelipot, general manager at Bateaux London, said Bell’s appointment is testament to the company’s growing reputation as not just a visitor attraction but a destination restaurant.
“Her experience and ability are second to none,” he said. “She has an unbeatable track record in producing exceptionally fine food in unique circumstances and for varying numbers of customers and we are delighted to have her on board.”http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20595Mon, 19 Mar 2018 10:39:19 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20594Joanna’s to celebrate 40th birthday with vintage specials menuCritically-acclaimed Crystal Palace institution. Joanna’s will celebrate its 40th birthday this April by welcoming back an array of 'vintage specials' on the menu, showcasing some of the most beloved classic dishes from the neighbourhood favourite’s heritage.
Available from Friday 23 March to Sunday 22 April to allow friends old and new plenty of opportunity to sample these returning signature specialities, the limited edition menu will be provided alongside the restaurant’s seasonal a la carte selection.
Renowned for its relaxed welcoming atmosphere and warm hospitality coupled with skilful cooking, Joanna’s will offer a complimentary glass of Prosecco to those visiting for lunch or dinner on Saturday 7 April, to toast the family-run restaurant’s official anniversary.
Guests joining Joanna’s for its 40th birthday celebrations will be able to take their pick from Chilli Con Carne with sour cream and corn chips or Classic Prawn Cocktail to start, both of which were served in the restaurant’s inaugural year.
Diners can then feast on a Half Rack of Baby Back Ribs smothered in BBQ sauce and accompanied by coleslaw and hand-chipped fries (also from 1978), or tuck into Chargrilled Fillet Steak with chilli-roasted onions, crispy ‘seaweed’ and hand-cut thick chips, originally introduced in 1992 and is still talked about longingly by regulars now.
Those looking for a sweet ending to their meal are sure to be satisfied by the Banoffee Pancake topped with toasted almonds, caramel sauce and vanilla ice cream, a hugely popular dessert at the venue throughout the 1990s and into the next century that is just as delightfully indulgent today.
The 'vintage specials' can be enjoyed together with the team’s latest all-day offering, including the legendary Joanna’s Hamburger packed with smoked bacon, cheddar, club garnish and mayo, which has been a consistent best-seller on the menu ever since 1978.
John and Christina Ellner’s American grill-house influenced opening menu was unique in South London at that time, and over the past four decades the husband and wife co-owners and their son William have continued to push the boundaries of neighbourhood dining.
Taking its name from the rhyming slang for the featured piano that was often played both by John and by the restaurant’s visitors, Joanna’s rapidly became a staple fixture locally and remains a much-loved and trusted part of the community 40 years on.
Owner William Ellner said, “We believe that it is our willingness to adapt and evolve that has enabled Joanna’s to continue to thrive after four decades. Of course, many things have changed since 1978, but the atmosphere, warmth and hospitality at the heart of our restaurant remains. We are most thankful to all of the people who have supported us over the years and placed us at the heart of the Crystal Palace dining community, and we look forward to welcoming everyone to celebrate our 40th birthday with us this year!”http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20594Mon, 19 Mar 2018 10:28:22 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20593Camerons Brewery acquires Birmingham for Head of Steam expansionCamerons Brewery has bought a site in Birmingham, located on Temple Street in Birmingham's city centre, through Christie & Co. As part of the expansion of its The Head of Steam pubs brand, the company plans to open its first venue in Birmingham at the site.
Considered the key drinking and dining circuit in the city, the property’s Temple Street location offers a prime opportunity to capture custom and capitalise on the area’s high footfall. Situated close to Grand Central station, operators benefit from being in close proximity to the business district and shopping hub in a major city that also attracts a multitude of tourists and visitors daily.
The ground floor unit is one of two large leisure spaces in Somerset House, an art deco building which also provides office space on the property’s upper floors. Based in the north east of England, Camerons Brewery has been growing its The Head of Steam managed pub portfolio throughout the North and the Midlands, targeting desirable locations in the region.
Mick Hill, Head of Property & Acquisitions, Camerons Brewery, commented, “We have a long relationship with Christie & Co and are delighted to have secured a prime site in Birmingham City Centre. Josh Sullivan proved to be an excellent asset and we are grateful for his help in getting this one over the line.”
Joshua Sullivan, Business Agent at Christie & Co, who handled the purchase, said, “This is a great move for Camerons Brewery in developing its The Head of Steam group of pubs and we are pleased to have been able to support the purchase and continue our ongoing relationship with them.
“Temple Street offers prime real estate, having changed quite considerably over the past three years, becoming more of an epicentre for licensed operators and Birmingham provides the perfect setting, as a key city and the next natural step for Camerons’ aggressive expansion of the brand.”http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20593Mon, 19 Mar 2018 10:10:28 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20592New Bridgwater hotel to join growing RBH portfolioRedefine|BDL Hotels (RBH) has announced that it will manage the upcoming Holiday Inn Express Bridgwater, which is due to open in early 2019.
Work is already under way on the brand new, 138-bedroom property, which will sit within the Regional Rural Business Centre, close to the M5 motorway. The hotel will help support accommodation requirements in the region related to the Hinkley Point C development by EDF Energy.
The new hotel, which is being developed by Zeal Hotels in conjunction with Sandgate Properties Consortium, and will be designed in line with the latest ‘Gen4’ Holiday Inn Express specifications – a concept that was developed in line with industry-leading experts to meet the needs of today’s ‘Smart Travellers’.
It will also offer a spacious bar/restaurant area and two separate meeting rooms as well as on-site car parking.
RBH – the UK’s leading independent hotel management company – will manage the hotel when it opens.
The company, which operates a portfolio of more than 75 hotels, including 26 luxury properties, already manages 18 Holiday Inn Express properties across the country, as well as an additional three Holiday Inns.
Andrew Robb, Chief Business Development Officer for RBH, said, “We’re thrilled to be involved in this project and working closely with both Zeal Hotels and Sandgate to bring much-needed accommodation to the Bridgwater area. We are one of the most experienced operators of IHG hotels in the UK, having operated numerous properties under the Holiday Inn Express, Holiday Inn and Crowne Plaza brands, and look forward to continuing our partnership with IHG with this development.”
Tim Wheeldon, Managing Director for Zeal Hotels, said, “We are excited to get this hotel project under way. Once opened, Holiday Inn Express Bridgwater will complement existing local need for accommodation, in addition to the demand from the increasing number of travellers using the M5 to get to and from Devon and Cornwall during the holiday season.
“EDF Energy and its suppliers will also benefit with the addition of further bedrooms and meeting facilities in the area. We are pleased to appoint RBH to manage the hotel for us as they will bring a wealth of professional management experience to the team.”
RBH’s portfolio includes private label and branded properties, including IHG, Hilton, Accor, Marriott and Wyndham hotels.http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20592Mon, 19 Mar 2018 10:00:56 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20591New wine-driven eatery opens in E8Sapling, a wine-focused restaurant, has just opened in Dalston, London E8. Founder Bob Ritchie has joined with sommelier Dan Whine for the venture.
Sapling's kitchen is headed up by Jon Beeharry, who has formerly at Bistroteque and Rita’s. He has created a menu with small plates of oysters, pickles, smoked cod’s roe, langoustines and beef tartare, and main dishes of hake with a cockle & potato sauce.
There’s also a selection of cheese from La Fromagerie and charcuterie, which is sourced by British cured meat specialists, Cobble Lane Cured.
There is a ‘focus list’ of around 36 regularly changing wines and this will also feature Champagnes and sparklers.
There is a wider list of around 100 bottles, which guests can also sample by the glass thanks to Coravin, a method which means wines can be poured by the glass without removing the cork from the bottle.http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20591Fri, 16 Mar 2018 18:40:37 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20590Swingers opens second London siteSwingers has just opened a second London crazy golf, bar and street food venue in John Princes Street, near Oxford Circus.
The new two-bar site, which has a vintage English Seaside theme, features two nine-hole courses, where guests can take their drinks with them as they play.
The Bandstand bar is an all-day cocktail bar, while The Grand Hotel Bar is a second, larger bar.
Breddos has created an exclusive menu for Swingers which includes tacos, tostadas and tlayudas - crisped tortillas spread with toppings.
Made of Dough serves up its Neapolitan style wood-fired pizzas, and burgers come from Patty & Bun.
For sweet treats, Hackney Gelato offers its Cherry Bakewell and chocolate gelato.http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20590Fri, 16 Mar 2018 18:24:56 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20589Subway to open first drive-thru in Northern IrelandSandwich chain Subway is to open a new 2,000 sq ft drive-thru restaurant on Boucher Road in Belfast, it's first in Northern Ireland.
The purpose -built unit is situated on the existing KFC site, which is owned by local property company Kirk Bryson and Co Ltd , and is expected to be completed and open by summer 2018.
Stephen Smith at Osborne King, who negotiated the letting on behalf of the landlord, commented, “We are delighted to have secured a letting to Subway and particularly pleased they have chosen this site to operate their first drive-thru restaurant in Northern Ireland. Boucher Road is an ever popular retail/leisure location and we wish Subway every success for the future.”
Subway currently has over 2,500 stores in the UK and Ireland and expects to create up to 13 full time and part- time jobs.http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20589Fri, 16 Mar 2018 17:49:48 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20588TGI Fridays launches revamped menu with vegan & lower calorie dishesCasual dining chain, TGI Fridays is embracing the vegan trend and has cooked up a range of vegan options on its revamped menu.
The made-to-order vegan dishes include Smoked Tomato Bruschetta - heritage tomatoes with garlic and crisp basil on toasted ciabatta, Avocado Houmous - served with garlic ciabatta bread & tortilla chips, Garlic Veg Fajita - garlic-roasted vegetables and Edamame beans & punchy Scorpion sauce, and Roasted Veg Alfredo Pasta - penne pasta & roasted vegetable mix, tossed in a new Alfredo sauce, topped with fresh rocket leaves.
TGIs has also introduced a new range of dishes under 600 calories, including Cajun Cream Pasta - chicken or shrimp - penne pasta in a creamy Cajun sauces with fresh tomatoes, spring onions, peppers & cheese. Also Crispy Noodle Salad - garlic chicken or shrimp - with red chillies & tossed in a hot & spicy Thai dressing, topped with toasted sesame seeds, chilli flakes & cilantro.
Finally, the new menu offers a limited edition Rib Tickler Burger, featuring a flame-grilled beef burger topped with a pork rib, coated in golden mustard BBQ sauce.
Head of food and drink at TGI Fridays UK, and creator of the new menu, Terry McDowell, said, “Fridays has always been on the cusp of new food trends in the UK, and we felt the time was right to put a focus on new vegan items on our menu to cater to the ever-increasing demand.
“Fridays is all about being inclusive and the latest menu change allows us to cater to everyone who wants to try Fridays’ famous, bold flavours.”http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20588Fri, 16 Mar 2018 17:20:41 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20587£3.75m Guernsey hotel comes to marketThe AA 3 star-rated hotel, La Villette, located in the tranquil southern parish of St Martin, Guernsey has been brought to the market through Christie & Co, with a price tag of £3.75m.
The hotel is ideally situated near the Guernsey Airport and the island’s capital, St Peter Port, providing good access links for visitors to the island.
Set back from the road, the hotel occupies an elevated position amongst colourful gardens and well cut lawns. The seclusion of La Villette attracts both business and leisure guests throughout the year.
Boasting a welcoming and friendly atmosphere, the hotel comprises of 36 bedrooms, 120-cover restaurant, bar and bistro, 90 cover function room, lounge, 13 staff bedrooms, three bedroom manager’s flat and two bedroom owner’s apartment, as well as extensive parking facilities.
The hotel’s leisure club, La Villette Health Spa offers extensive facilities including a 50ft indoor heated swimming pool, hot tubs, steam rooms, gymnasium and a hair & beauty salon whilst externally, there is an outdoor pool and a petanque court.
Ed Bellfield, Regional Director at Christie & Co’s Winchester office is handling the sale and comments, “This is the first time La Vilette has been brought to the market in the past 45 years and we are expecting a high level of interest.
'The hotel facilities have been expanded over recent years, including a comprehensive spa suite, which offers a fantastic opportunity for an operator to further develop the business to both the corporate and leisure markets.”http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20587Fri, 16 Mar 2018 16:18:40 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20586LACA National School Meals Week to celebrate 25 yearsLACA’s annual celebration of school food reaches a milestone this year, with National School Meals Week (NSMW) 2018 marking the 25th anniversary of the event.
The week, which is sponsored by Kraft Heinz Foodservice, will be running from November 12-16, and organisers are promising ‘there will be plenty to celebrate during this Silver Jubilee year’.
New this year will be some special features, including an online poll to find out the public’s favourite school meal over the past 25 years.
From the emails, tweets and messages received, NSMW will create a shortlist of 10 and put the list to the vote. The top dish will be announced in September, with school caterers encouraged to put it on their menus during NSMW.
There are also plans for ‘one-off’ event this year when LACA will bring together the 10 finalists in this year’s School Chef of the Year competition and get them to collaborate on baking a celebratory cake to mark Prince Charles’s 70th birthday, which falls during NSMW.
And another new idea will be NSMWeekly - a weekly fact posted on Twitter and the NSMW Homepage that aims to be ‘interesting, inspiring and motivational’.
Returning features include #cookeditmyselfie, in which all cooks are encouraged to post photos of the meals they have cooked using the hashtag #cookeditmyselfie.
This year suppliers are being encouraged to get involved too, with recipes and inspiration for school caterers using their ingredients. The best photo entry will earn the winner £500 of equipment or marketing support.
National Roast Dinner Day, supported by the Soil Association’s Food For Life, will feature during NSMW again, while Host a School Chef will encourage leading hotels, restaurants and kitchens to host a school caterer.
And following NSMW 2017’s ‘5 marathons in 5 Days’, NSMW will be back on the road taking important messages out to each region about how school meals contribute towards health, creativity, academic attainment, concentration and behaviour.http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20586Fri, 16 Mar 2018 15:33:31 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20585BSDA welcomes data showing sugar intake from soft drinks by children fallsBritish Soft Drinks Assocation's (BSDA) has responded to the National Diet and Nutrition Survey by Public Health England published today, that shows a 15% reduction in sugar intake from soft drinks by children.
Gavin Partington, BSDA Director General, said, 'We welcome the news from today's NDNS data showing sugar intake from soft drinks down 15% in 4 to 10 year olds and 11% in 11 to 18 year olds since 2012.
'It reflects in large part of the action soft drinks companies have been taking for several years - reformulation to cut sugar content, increased investment in promoting new low and no calorie products plus smaller pack sizes.
'In 2015 soft drinks became the only category to set a 20% calorie reduction target by 2020 and we are well on course to achieving it. Today's figures are in line with Kantar data showing overall sugar intake from soft drinks down by almost 19% in the last four years.'
http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20585Fri, 16 Mar 2018 15:13:51 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20584Chef Prateek Sadhu to bring taste of Mumbai to LondonPrateek Sadhu, head chef of wilderness-to-table restaurant Masque in Mumbai, is bringing a taste of his innovative Indian cuisine to London as the guest chef at Carousel restaurant 17-21 April.
Sadhu, who trained at a range of North America and Europe’s best, including Alinea, Le Bernardin, The French Laundry and Noma, will host five evenings in Carousel’s open kitchen and communal nature dining room, collaborating with Head Chef Ollie Templeton and staff.
Sadhu and co-owner Aditi Dugar opened Masque in September 2016 with a commitment to using purely local ingredients to create sustainable dishes. Their dedication to sourcing sustainable and indigenous ingredients, and for using nearly every part of each ingredient in an effort to minimise food waste, saw Masque ranked among the top 10 on Food Tank’s 2016 list of restaurant innovators in the world.
That same year, Sadhu was awarded most innovative chef of the year by the Western Culinary Association of India. Conde´ Nast Traveller India ranked Masque seventh on the Top Restaurant Awards 2017 list and named Sadhu chef of the year.
At Carousel, Sadhu aims to uphold this philosophy by using the highest quality ingredients and produce sourced entirely within the UK – apart from the native Indian spices he will bring with him. Starting on Tuesday, 17 April, each evening will boast a four-course seasonal menu with optional additional dishes, wine and cocktails.http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20584Fri, 16 Mar 2018 14:23:49 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20583IPA Challenge winner hits the taps across M&B’s Castle estateTransmission, North Brewing Co’s elegant winning beer from Imbibe Live’s 2017 IPA Challenge, is set to hit the taps across Mitchells & Butlers’ Castle estate in the run-up to Easter.
The Imbibe competition, with IPA as its 2017 theme, was designed to share with the entire Imbibe Live audience what goes into crafting the best British beers. The prize, a coveted seasonal slot with M&Bs flagship roster of top beer pubs, will enable drinkers in over 100 establishments to enjoy what the Imbibe Live audience voted the best British IPA of 2017.
North Brewing Co beat off strong challenges from the likes of Roosters and Wimbledon Brewery to claim the coveted prize, with the brewery’s Christian Townsley being “absolutely over the moon” about the outcome.
“The M&B seasonal listing is a fantastic benefit to the award,” said Townsley. “We're delighted we'll be reaching such an audience.”
Beer and Cider Procurement Manager, Ben Lockwood, commented; “We’re thrilled to be bringing the stunning Transmission IPA to our craft beer loving guests this month.
“Since winning the competition the brewery has deservedly gone from strength to strength, so we know this will be a firm favourite heading into the Easter Weekend as part of our next Seasonal Craft Rotation.”
Head brewer at North Brewing Co, Seb Brink, known for his creativity, said, “Transmission was one of North Brewing Co’s earlier creations. It has evolved a bit since its first appearance, but the core balance and flavour has stayed the same.
“We are trying to find the sweet spot between danky and pine-y ‘C’ hops and the newer fruitier varieties.”
As the 2017 winners reach the bar the 2018 Imbibe Live competition, in association with SIBA and with lager as its theme, kicks off this month with Mitchells & Butlers again providing the seasonal listing as the incentive.
“We’re delighted to be continuing our partnership with Imbibe Live for a third consecutive year,” M&B’s Ben Lockwood added. “Craft Lager is a growing category which we’re certain will create a hotbed of quality entries for the judges to navigate through and put forward some deserving finalists. It’s another great way of keeping our pubs and our guests in touch with the best the UK has to offer.”
Round 1 of the 2018 Lager Challenge took place 13th March as a prelude to SIBA’s Beer X at Liverpool Exhibition Centre. Over 70 lagers illustrating all styles were put to the test, with The Anchor at Walberswick’s Mark Dorber as chair, and an expert panel including Brink drawing up the shortlist. The five finalists will slug it out on 2nd July at London’s Olympia where an overall winner will be chosen.
http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20583Fri, 16 Mar 2018 12:56:04 GMThttp://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20582BBC MasterChef Professional to launch Leeds restaurantMatt Healy, the Yorkshire-born chef who was runner-up in BBC’s MasterChef: The Professionals, has announced he is to open a restaurant in Leeds.
Horsforth-born Healy has been revealed as the successful bidder for the city’s renowned restaurant, The Foundry.
The Leeds chef shot to fame in 2016 when he was runner-up in the professional version of the popular BBC cooking programme – with two-Michelin-starred judge Marcus Wareing famously describing one of Healy’s sauces as ‘one of the best he had ever tasted’.
Healy previously worked at El Gato Negro in Manchester, a former Michelin Bib Gourmand restaurant and winner of Gordon Ramsay’s best Spanish restaurant in the F Word TV show.
A number of parties made bids for the award-winning restaurant – which has been a Leeds dining institution since 2005 – after current owners Phil Richardson and Shaun Davies revealed they would be stepping down and selling the Round Foundry-based eatery.
Healy said, “I’ve been looking for a Leeds venue for a long time and when we heard The Foundry might be available we jumped at it – we had to have it.
“This place is an institution, it’s been full for 12 years. Anyone who knows anything about decent food in Leeds knows The Foundry.
“It’ll remain open until the middle of next month when our interiors team get their hands on it. We see the handover as a changing of the guard – there’ll be a new look, new name and new menu.
“We’ll be sympathetic to what Phil, Shaun and the team have done and what customers have come to expect, but we’re looking to take The Foundry to the next level.”
The Foundry will remain open until the middle of April when it will close for a complete overhaul, reopening the first week in May with Healy at the helm.
http://www.caterlyst.com/caterlyst3/Insight/Insight.aspx?n=20582Fri, 16 Mar 2018 12:39:23 GMT